Ok jeep you are welcome not much to see yet though but hopefully soon..

Yes Tom i thoght about it and i did read all that i could find about the vent and jeffs thoughts.

As i now understand a neapolitan vent makes more sense in an oven like craigs where the oven is all mass. SO if i insulate the vent it would actually be better just to let the gas go staright up like most peolpes ovens instead of taking a unesseasry route over the dome. That would be correct yes?

I will think about it over the weekend beacuse i need to have a strategy of how to solve it in the best way if i do it.I might also just let the fluepipe go straight up half way up the middle of the dome.

I know it has been discussed before but any more insights would be appreciated and maby explenations of pros and cons if there is any new thoughts..

The biggest and most important question is which alternative is best for coocking neapolitan pizza? Which one will preform better more or less..

I think either will perform fine, it is just a matter of preference where the flue is. A straight flue will obviously provide a better draw than an angled one. The theory (I guess) behind the ceiling being exposed in the Neapolitan flue is that the heat of the flue gas is "reclaimed" as it exits the oven. I think any reclamation would be more than offset by losses incurred at the same time <shrug>.

Ok, thanks so if i understand you correctly. You do not Think it matter if i put extra insulation between the oven dome and the vent or not? I made it like Picture below and as you can see I can just put some extra insulation in and raise the bricks a couple of inches if needed.

I think either will perform fine, it is just a matter of preference where the flue is. A straight flue will obviously provide a better draw than an angled one. The theory (I guess) behind the ceiling being exposed in the Neapolitan flue is that the heat of the flue gas is "reclaimed" as it exits the oven. I think any reclamation would be more than offset by losses incurred at the same time <shrug>.

It's actually the opposite. The Neapolitans claim the dome heats the vent, increasing the temperature of the gases and thus increasing draw.

Exactly as Tom said. The oven will work great no matter how you configure the vent at this point, but if you got crazy and crunched some numbers the traditional vent would be the least efficient, followed by the traditional vent with insulation between it and the dome. The most efficient would be a straight up vent with a fully insulated dome, but again we are talking laboratory level stuff here. In practice they will all work great for you. My only caveat is I would put a damper in the flue if you plan to do a traditional vent, otherwise you will be convection cooling the dome once the fire is out as I have laid out in other threads.

As you guys can see the angle turn between the dome and the ventpipe is pretty Sharp in my oven as well as with the Sf ovens. I have been thinking about evening out the transition between the two and try to curve it a bit. Would this be agood idea or is the idea just to overdo things?

When the guys was filming inside the acunto oven it actually looked like this was more smooth than in the sf oven.

ABout dough formula. I have only been baking dough in my own oven and it is not good enough. The pizzas comes out chewey. But i have a pretty good idea of how to mix the dough softly with my Swedish Ankarsrum mixer. Old Electrolux dlx.A few times i tried baking them in a pizzeria where the temp got up to 400 celcius and every time the result was ok but not good enough:)I know i have al lot of work to do but i look forward to it just lika a challange.

Putting an arc in your vent will have an effect you would need lab equipment to measure. As others have said, it will work fine for you either way. Every oven is different - as a cook, your task is to get to know it, and how to use it best.

I don't think the angle matters. The cross-section of the vent is much larger than that of the flue and the gas is hot, so I think the vent area is going to be low pressure (relative to the flue) and higher pressure at the top inside the vent area. As such the flue is going to be sucking gas off the top of the vent and the angle at the bottom is likely insignificant.

I think your second arrow describes the gas flow more accurately even with the sharp transition.

Logged

"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."Craig's Neapolitan Garage

Even though iam not a fan of steel inside the oven i plan to cover the vent over the oven in thin corten steel and then just insulate over it.Firebricks are not wide enough to go over the whole vent and i cant find bricks that looks like in SF oven pics.I will Place the steel over the vent with hooks. I will not use screws or anything so it can move a Little if it has to.Any objections about this method just pleace tell me, I can change.

I was first thinking of armouring a form and then just use the mortar to kind of cast the roof over the vent but i decided it was out of my League:)I dont have the competence.

But as said if anybody Think its a bad idea just tell me.

Also i ordered a real chimney pipe unisolated with a damper attached to it just above the top of the finished oven. I guess i need good stuff here if i sometime want to put inside a house.

ahh all new info to be considered It suerly looks like Grimaldi has done it the way both tom and Jeff thought was the best if you want the chimeny above the oven. He has insulated over the dome under the vent area?Thanks for the Pictures by the way.